The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

jelly separate. They are also served with a sauce poivrade (No. 32), or sauce au jus d’groseilles (No. 36), they may also be larded. No. 982. _Leverets_ Are plain roasted and do not require stuffing, nor so long roasting being smaller; they are usually served with plain gravy, but may be served with either of the sauces mentioned in the last; you require two for a roast. They will take from twenty-five to thirty minutes roasting. No. 983. _Rabbits._ You require two for a roast; they may be stuffed with a good veal stuffing or forcemeat of veal, plain roasted, and served with a little gravy on the dish. Wild rabbits are dressed precisely the same; they may be stuffed with a forcemeat of game instead of veal, both require butter and flour rubbed over them, and will take from twenty to twenty-five minutes roasting. SAVOURY DISHES FOR SECOND COURSE. These dishes are divided into three classes, and in England all belong to the second course, but in France they are very frequently served in the first with a dinner of four or six entrées, that is, one or two of them, and are very commendable in the summer months; for breakfasts, luncheons, or suppers, they are invaluable. The large pieces, such as pâtés of game, galantine of turkey, poulardes, boars’ heads, &c., are in smaller dinners placed at the bottom of the table to face the roasts, but in a dinner of six or ten entrées they are served as flancs. All others, such as small galantine of game à la volière, pâtés, chaud froids, salads, mayonnaise, &c., by making them smaller may be served as savoury entremets, in a corner dish. THE BOAR’S HEAD. Has in all times ornamented the tables and even the walls of ancient epicures;--a princely dish is a boar’s head, its ferocious appearance giving it such noble dignity when brought to table that it has not only been recognized as one of the first and most recherché dishes of antiquity, but has been immortalized by some of the oldest masters; never has an antique